Photo by Sarah Shatz
2 medium sweet potatoes (1 pound) Ask a question about this ingredient
4 ounces Gruyere cheese, shredded (1 cup) Ask a question about this ingredient
4 ounces pancetta, diced small (1 cup) Ask a question about this ingredient
3/4 cups heavy cream Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/8 teaspoon white pepper Ask a question about this ingredient
Preheat oven to 400°F.
Ask a question about this stepPeel the sweet potato and slice into 1/8-inch thick rounds.
Ask a question about this stepGenerously coat a 12-cup muffin tin with nonstick cooking spray.
Ask a question about this stepPut one slice of the sweet potato into each cup.
Ask a question about this stepTop each with about a teaspoon of the shredded gruyere and diced pancetta; sprinkle with a little salt and white pepper.
Ask a question about this stepRepeat twice, overlapping small sweet potato slices if necessary to make a layer and use all slices.
Ask a question about this stepAdd any leftover cheese and pancetta on top.
Ask a question about this stepSpoon a tablespoon of heavy cream on top of each cup.
Ask a question about this stepSpray a sheet of aluminum foil with cooking spray and cover pan loosely with the foil, sprayed side down.
Ask a question about this stepBake 20 minutes. Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the sweet potatoes are tender.
Ask a question about this stepAllow to cool 10 minutes before removing from muffin tin and serve as a side dish to your favorite main course.
Ask a question about this stepI just made this with blue cheese instead of gruyere. A muffin pan wasn't handy so I made it in a small shallow pan. Really delicious and will make it again.
SOOO delicious!! Made it tonight and it was a huge hit with the family - thanks for sharing!!
I made these for Christmas dinner. They were AMAZING. Be sure and spray the muffin tins very thoroughly . A bit labor intensive - but well worth it and a very nice "potion " serving size- looks nice on a platter. will for sure make again. Yum.
I also made these for Thanksgiving and everyone loved them! What a nice change of pace for sweet potatoes. My husband usually takes our Thanksgiving leftovers to hunting camp but I asked him to leave the leftover sweet potatoes for me. :-) Yum!
Made these for thanksgiving and everyone went nuts for them! Great recipe!
Anyone try making this in a larger casserole dish instead of single servings? I'm trying it for Thanksgiving tomorrow, but wanted to see if anyone else had given this a shot.
Anyone try making this in a larger casserole dish instead of single servings? I'm trying it for Thanksgiving tomorrow, but wanted to see if anyone else had given this a shot.
This is soooo delicious and easy! Great for entertaining. I substitute shallots for the pancetta to make it vegetarian. Thanks for sharing!
Great recipe! Made these for a Super Bowl Snack and they were great!
Wonderful recipe. I made for Christmas dinner as a side to roasted game hens, and it was a big hit. Do you typically saute the pancetta to crisp it up before you assemble the gratin? I wasn't sure, so I did, but if it's not necessary, I'll save the step next time.
Congrats on the wildcard win! Sounds yummy! Wow, you really really like sweet potatoes, don't you? ;-)
Congrats on the Wildcard win! These look delicious.
Great Wildcard pick! Congrats!
Great recipe, one I will definitely try. Love using the muffin tins!
Brilliant idea! and just in time to solve my sidedish dilemna for Christmas.
Miranda is an editor at Food52.
I used the shallot suggestion instead of pancetta. Instead of using muffin tins, I simply sliced the sweet potatoes into rounds, cooked for 25 minutes, added the sauteed shallots and gruyere and cooked another 5 minutes. They're wonderful!